Monday, December 17, 2012

I love traditional Christmas cookie recipes. Especially recipes that yield delicious and unusual cookies. And that don't take very long to bake!

These cookies are all of that - you'll love them with a cup of coffee or hot chocolate. Here's how to make them:

Ricotta Cookies

Ingredients:

1-2/3 cup ricotta cheese

2 large eggs

1 cup granulated sugar

1 cup unsalted butter, melted, cooled

1 tbsp pure vanilla extract

4 cups all-purpose flour

4 tsp baking powder

Confectioners sugar for sprinkling

Directions:
In large bowl, mix ricotta, eggs, granulated sugar and vanilla until well-blended. Stir in butter. Gradually mix in flour and baking powder to form dough. Separate dough into 4 balls.

On lightly floured surface, roll each ball into 10-inch circle. Cut each circle into 8 triangular wedges. From the thicker, outer edge to the thinner, inner edge, roll each triangle into a mini croissant.

Place 1 inch apart on parchment-lined baking sheets. {They really don't spread very much, so you can get all of them on two large baking sheets. See how they don't take long to make?}

Bake in preheated 350F oven until cookies are firm and just hinting at golden, about 15 to 20 minutes. Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Using fine-mesh sieve, dust with confectioners sugar.

Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Makes 32.

These cookies are not overly sweet, very tender and overall a delightful treat. I hope you enjoy them!